Smoked Paprika Crusted Pork Chops with Sweet Potato Hash and Apple Bourbon Glaze

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Pat 4 bone-in pork chops dry with paper towels and generously rub the spice mixture over all sides of each pork chop.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then sear the seasoned pork chops for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 145°F (63°C).

4. 4

   Remove the pork chops from the skillet and set them aside to rest, then add the remaining 1 tablespoon of olive oil to the same skillet along with 2 large diced sweet potatoes, 1 medium finely diced red onion, and 1 medium diced green bell pepper, cooking for 10-12 minutes until softened.

5. 5

   Stir in 1 medium diced Granny Smith apple into the sweet potato hash mixture and cook for another 3-4 minutes until the apple begins to soften.

6. 6

   For the glaze, deglaze the skillet with 0.25 cup of bourbon, scraping up any browned bits from the bottom, then stir in 2 tablespoons of brown sugar and 1 tablespoon of apple cider vinegar, simmering for 2-3 minutes until the glaze thickens slightly.

7. 7

   Mount the glaze with 1 tablespoon of butter off the heat, swirling until melted and glossy.

8. 8

   Serve the smoked paprika crusted pork chops over the sweet potato hash and drizzle generously with the apple bourbon glaze, garnishing with 2 tablespoons of fresh chopped parsley.